1 or 2 cups of dry white wine (you are concentrating the flavors here so don’t use a wine you would not drink – if wine is not something you use then just a dash of vinegar or more lemon will round out the flavors)

1 lemon – juiced

curry powder to taste (I use about 2 teaspoons of Penzeys “Hot Curry Powder”. They have a “Sweet” one if you are not so much liking the hot)

salt to taste – depending on the stock you use.

1. Sweat the onion in a soup pot until soft. Don’t brown or the soup looks dirty. If you add salt to the onion as it cooks it will not brown as quickly.
2. Add the carrots and ginger and cook for about 10 to 15 min until they start to get soft.
3. Add stock (covering the veggies and giving them a bit of room to move about.)
4. Simmer until carrots are fork tender (fall apart when poked.)
5. Add wine (if using.)
6. Use a submersion hand blender until smooth.
7. Add lemon.
8. Add curry to taste.

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Glazed Carrot Soup

from How to Cook Everything Vegetarian Cookbook by Mark Bittman

1 ½ pound carrots, sliced (app. 6-10 carrots)

2 Tbsp butter or 1 Tbsp neutral oil, like grapeseed or corn

1 tsp sugar, maple syrup, honey

salt and freshly ground black pepper

6 cups vegetable stock or water

2 Tbsp minced fresh chervil or parsley for garnish

Put carrots, butter, ¾ cup water, and the sugar in a large skillet or saucepan and turn the heat to high. Sprinkle with salt and pepper, then bring the mixture to boil. Cover, turn the heat to medium-low, and cook for about 5 minutes.

Uncover and raise the heat a bit. Cook, stirring occasionally, until the liquid has evaporated and the carrots are cooking in the butter. Lower the heat and continue to heat, stirring occasionally, until the carrots are very tender, about 10 minutes more. If they start to stick or brown, add a tablespoon or so of stock.

Add the stock and turn the heat to high. Bring to a boil, stirring to dissolve the syrup at the bottom of the pan. Lower the heat so that the stock gently bubbles and cook, stirring occasionally, until it thickens slightly, about 10 minutes more.

Use an immersion blender to puree the soup in the pan or cool the mixture slightly, pour into a blender container, and carefully puree. Taste and adjust the seasoning if necessary.

Serves 4.

Variations:Glazed carrots with orange and ginger:In Step 1, add 1 Tbsp minced ginger and 1 Tbsp grated orange zest to the carrot mixture and use the orange juice instead of water

Peel and slice the onion and put in on to stew in the butter over low heat, covered. Peel the carrots and potatoes and cut them in large chunks. Once the onions are fairly soft, add the carrots and potatoes, salt generously, and continue to stew, covered, for about 10 minutes more. Add chicken stock to cover and simmer until the vegetables are entirely cooked. Take the pot off the heat.

Reserve a handful of cilantro leaves for salsa and throw the rest of the cilantro into the soup pot. Purée the soup in a blender or food processor (or pass through a food mill), and strain through a medium sieve. Adjust the seasoning with salt and pepper. Make a little salsa to your taste with the onion and jalapeño peppers, chopped; the lime juice; and the reserved coriander leaves, coarsely chopped. To serve the soup, bring back to a simmer, ladle into bowls, and garnish with the salsa.